Pork fillet with mustard & herbs

• pork↗3

  fillets (350g/12oz each)

• olive oil↗2 tbsp tbsp
• Dijon mustard↗2 tbsp tbsp
• olive oil↗150ml ml
• lemon↗grated zest of 1

  grated zest of 1

• fresh flat-leaf parsley↗100g g
• basil↗50g g

  leaves

Step-by-step instructions

1. 1

   Preheat the oven to fan 160C/ conventional 180C/gas 4. Make the herb paste by blitzing the olive oil, lemon zest, parsley and basil in a food processor, adding black pepper to taste. Set aside. Trim the pork fillets of any membrane, season and brush with the 2 tbsp olive oil.

2. 2

   Heat a dry, heavy-based frying pan, then sear the fillets over a high heat until nicely coloured all over. Transfer to a roasting tin and roast for 30 minutes.

3. 3

   Brush the roasted fillets with mustard, then smother with the herb paste (hands are fine for this). Slice the fillets on the diagonal and serve with creamy potatoes and a green veg.